Vegetable and Bean Nachos with Tomato Sour Cream

Vegetable and Bean Nachos with Tomato Sour Cream

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 6, 2016.
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For meat lovers, add 300g beef mince to cook with onion and capsicum until beef is browned, about 4 minutes.

Ingredients

VEGETABLE AND BEAN SAUCE

  • 1 red onion, finely diced
  • 1 capsicum, finely diced
  • 2 carrots, grated
  • 1½ tablespoons GF nacho spice mix
  • 1 can chopped tomatoes
  • 1 can chilli beans
  • 1 can red kidney beans, drained and rinsed
  • 1 tablespoon GF mild sweet chilli sauce (optional, adults)
  • 70g grated parmesan cheese

TO SERVE

  • ½ cup sour cream
  • 1 tablespoon GF tomato sauce
  • 1 teaspoon GF mild sweet chilli sauce (optional, adults)
  • ½ iceberg lettuce
  • 2 bags corn chips

Steps

  1. oven grill to high.
  2. Heat a drizzle of olive oil in a large fry-pan (preferably oven-proof) on medium heat. Fry onion and capsicum for about 4 minutes, until softened. Add carrots and nacho spice mix and cook a further 1 minute.
  3. Stir through tomatoes, chilli beans, kidney beans and sweet chilli sauce. Simmer for about 5 minutes until sauce has thickened slightly. Season to taste with salt and pepper.
  4. While sauce is simmering prepare rest of the meal; in a small bowl mix sour cream, tomato sauce and sweet chilli sauce together and set aside; finely slice lettuce and place in a bowl.
  5. Sprinkle cheese over bean nacho sauce and place pan under grill for 4–5 minutes, until cheese is bubbling and golden. If you don’t have an oven-proof pan, transfer to an oven-proof dish to grill.
  6. Place vegetable and bean sauce, corn chips, tomato sour cream and lettuce in the middle of the table for everyone to help themselves.

Nutritional Information

Energy 3011 kj
720 kcal
Protein 26.6g
Carbohydrate 83.0g
Fat 28.5g